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Recipes
Stuffed Chicken Caprese
By ccavaletti
Cut a pocket horizontally in each chicken breast
- 6 chicken breasts (6 oz each), tenderloins removed
- Salt and pepper
- 6 ounces fresh mozzarella, cut into 6 slices
- 2 plum tomatoes, cut into 6 slices each
- 12 basil leaves
- 6 pieces thinly sliced prosciutto
- 1/4 cup EVOO
- 3 lemons, halved, for serving
- 1/4 cup store-bought pesto
Honey Glazed Carrots
By ccavaletti
Bring carrots, dressing and honey to a boil in a sauce pan
- 4 c sliced carrots - 1 lb
- 1/4 c Balsamic vinaigrette dressing
- 2 Tbsp honey
- 2 Tbsp chopped pecans
One-Pot Lemon-Braised Chicken with New Potatoes
By ccavaletti
Sprinkle chicken with salt and pepper
- 1 3- to 4-lb chicken, cut into 8 pieces
- Kosher salt and pepper
- 2 Tbsp oil
- 2 Tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- 1 c chicken broth
- 1 c dry white wine
- 6 c halved new potatoes
- 1 clove garlic, minced
- 1 sprig rosemary
- 1 lemon, halved
Beef and Bean Chili
By ccavaletti
Heat 2 Tbsp vegetable oil in a large tor or Dutch oven over hight heat
- 5 Tbsp vegetable oil, divided
- 2 lbs beef chuck roast, cut into 3/4 inch cubes
- Kosher salt and freshly ground pepper
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)*
- 3 Tbsp chili powder, plus more to taste
- 2 tsp ground cumin
- 1 Tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes
- 3 c beef broth
- 2 (15 oz) cans kidney beans, undrained
- Assorted toppings
- We didn't find this recipe to be spicy at all, maybe add another pepper next time.
Italian Meatball Packets
By ccavaletti
Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease one side of each sheet
- 32 Italian-style frozen meatballs
- 1/2 medium-size sweet onion, cut into thin strips
- 1/2 medium-size green bell pepper, cut into thin strips
- 1/2 medium-size red bell pepper, cut into thin strips
- 1 cup marinara or spaghetti sauce
- 4 tablespoons grated Parmesan cheese
Mediterranean Chopped Salad
By ccavaletti
Saute chickpeas, salt, and pepper in hot oil in a skillet over medium-high heat 8 minutes
- 1 (15-1/2 oz) chick peas, drained, rinsed, and patted dry
- 1/2 tsp salt
- 1/4 tsp coarsely ground pepper
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 2 romaine lettuce hearts, chopped
- 1 (12 oz) jar roasted red bell peppers, drained and coarsely chopped
- 1/2 c golden raisins
- 1/3 c bottled balsamic vinaigrette
- 1/4 c chopped fresh basil
- 3 oz goat cheese, crumbled
Coffee-Braised Pot Roast
By ccavaletti
Preheat oven to 325º. Trim fat from beef
- 3 to 3-1/2 lb beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp black pepper
- 1 Tbsp vegetable oil
- 1 large onion, halved and sliced
- 1 green sweet pepper, cut into 2-inch
- 3 cloves garlic, minced
- 3/4 c beef broth
- 1 (8 oz) can crushed pineapple (juice pack)
- 1 Tbsp instant espresso powder
- 1/4 tsp crushed red pepper
- 1/4 tsp ground allspice
- 2 lbs sweet potatoes, peeled and cut into 2-inch pieces
- Crushed red pepper
Pull-Apart Buffalo Chicken Sandwiches
By ccavaletti
Preheat the broiler. Split the whole pack of attached dinner rolls in half, horizontally
- 1 12-pack pull-apart dinner rolls
- 2 Tbsp unsalted butter
- 3 Tbsp hot sauce (such as Frank's RedHot)
- 1-1/2 c shredded rotisserie chicken
- 1/4 c brie cheese (rind removed), cut into small pieces
- 1/4 c crumbled Blue cheese
- 1/4 c thinly sliced celery
- 1/2 tsp celery seeds
Chocolate-Banana Cream Trifle
By ccavaletti
Finely chop half of a graham cracker using a food chopper, set aside
- 18 whole graham crackers (5 x 2"), divided
- 3/4 c semi-sweet chocolate morsels
- 1 container (12 oz) frozen whipped topping, thawed, divided (4 cups)
- 1 pkg (3.4 oz)
- 1 c milk
- 1 lemon
- 4 large bananas
Herbed Beer Can Chicken
By ccavaletti
In a small bowl, combine the first seven ingredients; stir in half of the minced garlic
- 2 Tbsp canola oil
- 1 Tbsp minced fresh tarragon, or 1 tsp dried tarragon
- 1 Tbsp minced fresh basil, or 1 tsp dried basil
- 2 tsp minced fresh parsley
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic, minced, divided
- 1 broiler/fryer chicken (3 to 4 lbs)
- 1 fresh rosemary sprig
- 1 can (12 oz) beer